Festive eggnog salad

4 Servings

Ingredients

Quantity Ingredient
1 Vanilla pudding mix (not instant), 4 portion size
1 3 oz. lemon jelly powder
2 cups Water
2 tablespoons Lemon juice
1 3 oz. raspberry jelly powder
1 cup Boiling water
2 cups Whole cranberry sauce
½ cup Celery, finely chopped
⅓ cup Pecans or walnuts,finely chopped
1 cup Whipping cream(or 1 envelope topping)
½ teaspoon Nutmeg

Directions

Put pudding and lemon jelly powder in medium size saucepan. Gradually stir in water and lemon juice. Cook and stir over medium heat until boiling.

Remove from heat. Chill until syrupy.

In medium size bowl combine raspberry jelly powder with boiling water. Stir to dissolve. Mix in cranberry sauce, celery and nuts. Chill until thickening stage.

Whip cream until stiff and fold into thickened pudding and jelly mixture.

Fold in nutmeg. Pour into mold. Chill until a bit firm then pour thickened cranberry mixture over top. Chill overnight. Unmolded on frilly looking lettuce, this highlights any table.

Note: This recipe has no eggnog in it but it does taste like eggnog.

Yield: 4 Typed in MMformat by cjhartlin@... Source: Company's Coming Salads

Posted to MM-Recipes Digest by "Cindy Hartlin" <cjhartlin@...> on Sep 7, 1998

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